| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 3 |
|
Frozen phyllo pastry sheets; thawed |
| 1/4 |
c |
Finely chopped blanched almonds |
| 1 |
lg |
Egg |
| 1/4 |
c |
Sugar; divided |
| 3 |
|
Medium-size fresh pears |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
c |
Apple jelly; melted |
|
|
Butter-flavored cooking spray |
INSTRUCTIONS
Coat a 10-inch pieplate with butter- flavored cooking spray. Place 1 phyllo
sheet over pieplate, leaving edges overhanging; coat sheet with cooking
spray. Place second phyllo sheet on top in opposite direction; coat with
cooking spray. Top with third sheet; coat with cooking spray. Roll and fold
edges under loosely to form a ruffled edge.
Stir together chopped almonds, egg, and 2 tablespoons sugar; spread over
bottom of shell.
Peel and core pears. Cut in half vertically; cut each half into 1/8- to
1/4-inch slices, keeping slices in order as they are cut. Arrange slices
over almond mixture in shape of 6 pear halves, letting slices fan out
slightly.
Stir together remaining 2 tablespoons sugar and ground cinnamon; sprinkle
over pears. Coat lightly with cooking spray. Shield edges of phyllo with
aluminum foil.
Bake at 400° for 35 minutes. Brush tops of pears with apple jelly. Makes 6
servings.
Southern Living Website
Recipe by: Southern Living Magazine
Posted to MC-Recipe Digest V1 #1031 by Suzy Wert <SuzyWert@aol.com> on Jan
22, 1998
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